Restaurant Chef
Job Description
We are looking to hire a young, vibrant culinary artist to join our team. The Sous Chef will be expected to uphold the highest food safety and hygiene standards daily. The restaurant is open 7 days a week. As such, candidates must be willing to work on weekends. Candidates in Kado, Jahi, Karimo, and environs are preferred.
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Black Olive Bistro
Restaurant Cook/Chef
Black Olive Bistro • Abuja • via Indeed
5 days ago
Full-time
No Degree Mentioned
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Job description
4 days ago
Restaurant Cook/Chef
Black Olive Bistro
Hospitality & Leisure
Abuja Full Time
Hospitality & Hotel NGN 75,000 – 150,000
Easy Apply
Job Summary
We are looking to hire a young, vibrant culinary artist to join our team. The Sous Chef will be expected to uphold the highest food safety and hygiene standards daily. The restaurant is open 7 days a week. As such, candidates must be willing to work on weekends. Candidates in Kado, Jahi, Karimo, and environs are preferred.
• Minimum Qualification : OND
• Experience Level : Entry level
• Experience Length : 1 year
• Working Hours : Full Time
Job Description/Requirements
Responsibilities:
• Assisting in creating adequate meal portions and preparation and creating a safe and sanitary kitchen working environment.
• Assist in bulk buying of food condiments.
• Assists in the daily purchase of perishables like Vegetables
• Liaise with vendors and suppliers as directed by the supervisor.
• Accurately measuring meal ingredients for the Head Chef
• Preparing meal ingredients, which includes seasoning different meats and washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Head Chef
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted reserves.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing primary cleaning duties and ensuring that workstations are appropriately sanitized.
• Plating and presenting meal items as per the Head Chef’s instructions.
• Compile a list of all the available kitchenware, appliances, and equipment used in the restaurant’s daily operations.
• Maintain an updated list of this equipment, and report any damages or losses to the Operations Manager.
• See to it that any ingredients utilized in each dish are fresh, clean, and high-quality.
• Monitor inventory and replace any missing stocks when necessary
• Dispose of any expired products and ingredients and replace such missing supplies regularlyPerform all other duties as may be assigned by the supervisor.